Tzatziki

it's good on everything

I generally don’t fuss over making sauces to often, but in the summer this is one that is on heavy repeat, at least weekly. And honestly, it’s not even fussing, it’s just mixing some stuff up in a bowl. Tzatziki goes great with anything cooked over coals. We typically grill up some meat and/or veg, then top everything with a generous dollop. Honestly, we both like it so much we kind of eat it like it’s its own side dish, but unlike us, you can feel free to use some restraint.

I also tend to make a massive amount of tzatziki and then have it with sourdough bread, harissa and more olive oil the next day for breakfast. That’s a little insider tip for ya. I highly recommend it.

Here I added in a bunch of dill, and while it’s certainly not imperative, and I’m sure sacrilege to some, when it’s summertime and I have fresh dill available, I’m using it. I get that some people don’t like it, and if that’s you, by all means leave it out. Or, go wild and use some other herb if you fancy, just make sure to tell me about it in the comments below!

Dill Tzatziki
I also tend to make a massive amount of tzatziki and then have it with sourdough bread, harissa and more olive oil the next day for breakfast. That’s a little insider tip for ya. I highly recommend it.
Tzatziki
Tzatziki
Tzatziki
Tzatziki
Tzatziki
Tzatziki
Tzatziki

Tzatziki

it's good on everything

  • 1/2 Cucumber – grated with the liquid squeezed out 
  • 7oz Full Fat Greek Yogurt – I used Fage 5% here 
  • 1 clove garlic – grated
  • Lots of chopped dill – totally optional here, if ya don’t like it, don’t use it. I love it.
  • Juice of 1/2 Lemon
  • Olive Oil – Good Drizzle

Mainly a mix up job here. The only bit of fussing you need to do is the straining of the cucumber. You need to make sure to remover as much of the water as possible so you don’t get a soupy tzatziki. You want it nice and thick, but still full of cucumber flavor, so you squeeze out that water content.

Just grate you cucumber and then either in a cheese cloth, fine mesh strainer, or my method of choice, a good ole’ paper towel, wrap it up and squeeze out as much excess moisture as possible.

Next, add all you ingredients in a bowl, mix it up, check your seasoning and that’s it. Eat up!

Yum

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2 thoughts on Tzatziki

  1. Rachel!

    Everything you make looks so delicious and the way you describe it makes me want to eat it INSTANTLY!! I love opening up your recipes…keep them coming!!!!!

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